Pepper varieties are plentiful

Photo credit: Martine Daubremé – 2012-09

Magnificent bell peppers in a bottle on the windowsill

Plentiful peppers for 2015

by  Sandra Mason – Extension Educator, Horticulture


Few vegetables are as versatile as the pepper. Grill ’em, chill ’em. Fry ’em, dry ’em. Sweet, smokey or “knock your socks off hot” peppers possess a propensity of flavors. Plant breeders are always looking for better production, great taste and disease resistance. Old or new, pepper varieties are plentiful.

Read the full article: University of Illinois Extension

Published by

Willem Van Cotthem

Honorary Professor of Botany, University of Ghent (Belgium). Scientific Consultant for Desertification and Sustainable Development.